Step 1

In a bowl combine the plain flour, salt and oil then mix everything well rubbing the flour in between your palms to allow the oil to distribute unevenly through the dough until a breadcrumb like texture forms – when you press a handful of the flour on to your palm it should be able to hold its shape

Step 2

Add the dough and begin to knead until a firm and smooth dough forms then cover with a tablecloth and set aside to rest for at least 30 minutes whilst the filling is being made

Step 3

In a pan add the mince, finely diced onions, finely chopped garlic, salt and the finely chopped green chillies then cook on medium heat for 3-4 minutes until the colour of the mince changes

Step 4

Cover and cook on medium heat for 20 minutes

Step 5

Add the chilli flakes and the dried fenugreek leaves and cook the spies for 6-8 minutes

Step 6

As the spices are cooking finely dice the potatoes then add into the pan before covering and cook on medium heat for 10-12 minutes until the potatoes have softened

Step 7

Add the frozen peas and cook for a further 4-6 minutes

Step 8

Add the crushed cumin seeds and finely chopped coriander and cook for 2-3 minutes before setting the filling aside to allow it to cool

Step 9

In a small bowl combine the flour and water to make a thick paste – if you do not cook the dough (step then there is no need to make this paste and you can simply seal the samosa with water

Step 10

Remove the tablecloth and knead the rested dough for 3-4 minutes before making small equal-sized smooth balls with it – depending on personal preference and how small or big you like your samosas to be you can make about 8-10 dough balls

Step 11

(This step is optional) Roll the dough ball into a circle then transfer on to frying pan and cook on low heat for 30 seconds on one side until small bubbles begin to form – do not overcook it

Step 12

Cut the circle into half and use the paste to seal the edges and create a cone then dd in the cooled mixture and seal the top edge with the paste before repeating with the rest of the mixture – at this point the samosas can be frozen

Step 13

Heat a pan with oil for deep frying until medium-hot ensuring that the oil is not too hot – to test this you can add a small ball of the dough into the pan, and it should rise with tiny bubbles surrounding it

Step 14

Gently add the samosas into the pan - there should be tiny bubbles surrounding them – and allow them to cook undisturbed for 3-4 minutes until golden brown before flipping and allowing to cook for another 3-4 minutes until golden brown on the other side

Step 15

Your lamb keema samosas are ready!